Homemade Dried Lemon Peel Powder
Got lemons? Don’t waste the peels! Instead, turn them into a delicious, zesty, sweet dried lemon powder. Lemon powder is easy to make, and can be used in more ways than you’d imagine! Season your salad dressing, dips, vegetables, meat, fish, tea, baked goods, yogurt, and more. Use dehydrated lemon peel powder as a replacement for fresh lemon zest in any recipe - 1 tsp of lemon powder for every tablespoon of called-for zest.
Wash and peel your lemons. If using thin-skinned sweet lemons (like Meyer lemons) peel them whole like an orange. For thicker-skinned lemons (such as Eureka lemons) use a vegetable peeler to remove the outer part of the rind, leaving behind most of the white bitter pith.
Lay out the lemon peels in a single layer on your food dehydrator racks (or on a baking sheet, if drying in the oven).
Dry the lemon peels in the dehydrator at 95-105°F, or in the oven on the lowest heat setting possible.
The time it takes for them to fully dry will vary depending on your individual machine and the thickness of the peels, which may be several hours to a couple of days.
Dehydrate the lemon peels until they are completely dry. The lemon peels are finished drying when they easily crack and snap in half, rather than bending.
Use a blender, food processor, or coffee grinder to churn the dried lemon peels into powder.
Optional: Pour the ground lemon powder through a fine mesh strainer poised over a bowl and sift it. Take the collected leftover hard bits and run them back through the Vitamix/blender another time to pulverize them into powder.
Store the finished lemon powder in a glass air-tight container, such as in a mason jar with tight-fitting lid.
Keep the container in a dry, cool place - such as the pantry. When properly dried and stored, your homemade lemon peel powder should last for over a year.